Step 1

Whisk the olive oil, shallots, vinegar, dijon, salt, and pepper in a small bowl.

Step 2

Place the salmon filet in a food processor or chopper to chop finely. It will help hold the patties together.

Step 3

Heat a large nonstick skillet over medium heat.

Step 4

Add some oil to saute shallots and kale. Season with salt and pepper. Then cook over medium heat until wilted and tender (or about 4 to 5 minutes).

Step 5

Put salmon, cooked quinoa, Dijon, Old Bay, and egg in the bowl. Mix to combine, then form into patties.

Step 6

Lightly heat a nonstick grill skillet over medium heat. When it's hot, spray with oil and add the salmon patties.

Step 7

Cook for 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes (or until cooked through).

Step 8

Serve hot with lime and greens.